Mini batch cooking November 2021

0 comments

Fruit and vegetable section

  • 15 ml (1 tbsp.) fresh rosemary (for the adventurous version of the chorizo ​​quiche)
  • 1 onion
  • 3 green onions
  • 2 stalks of celery
  • 2 red peppers
  • 1 large carrot
  • 2 minced garlic cloves


Dry products section

  • 30 ml (2 tbsp.) canola oil
  • 250 ml (1 cup) beef broth
  • 1 can 796 ml diced tomatoes with juice
  • 1 can 540 ml red kidney beans
  • 2 bay leaves
  • 5 ml (1 tsp) ground cumin
  • 125 ml (½ cup) raisins (for the adventurous version of chili con carne)
  • 15 ml (1 tbsp.) Dijon mustard
  • A few dill pickles (for the adventurous version of the smoked meat style bread crumbs)
  • 15 ml (1 tbsp.) dried basil


Cheese section

  • 500 ml (2 cups) grated Swiss cheese


Bakery section

  • 1500 ml (6 cups) rye bread


Charcuterie section

  • ½ lb (200 g) dried chorizo


Butcher section

  • 1 lb (450g) ground beef
  • ½ lb (250g) smoked meat


Dairy section

  • 375 ml (1½ cups) 15% cooking cream
  • 10 eggs
  • 250 ml (1 cup) grated mozzarella cheese


Frozen section

  • 2 pie shells

1h30

45 min

4 portions

Se congèle

  1. Preheat the oven to 375F.
  2. Shred 1500 ml (6 cups) of rye bread and place in a large bowl.
  3. In another bowl, combine 250 ml (1 cup) of cream, 15 ml (1 tablespoon) of Dijon mustard and 4 eggs. Salt and pepper. Pour over the bread, mix well to soak all the bread cubes.
  4. Grate 500 ml (2 cups) Swiss cheese and 250 ml (1 cup) mozzarella. To book.
  5. Coarsely chop ½ lb (250g) of smoked meat. To book.
  6. Add 500 ml (2 cups) of grated Swiss cheese and ½ lb (250g) of minced smoked meat to the bread mixture and press into a rectangular non-stick pan.
  7. Bake for about 40 minutes or until center is cooked through.
  8. For the adventurous, garnish with chopped dill pickles just before serving.
  9. Chop 3 green onions, 1½ red peppers and about ½ lb (200g) of dried chorizo. To book.
  10. In a bowl, mix 125 ml (½ cup) of cream and 6 eggs until the preparation is homogeneous.
  11. Pour into 2 crusts and add approximately ½ lb (200g) of chopped chorizo, 3 chopped green onions, ½ chopped red pepper, 250 ml (1 cup) of grated mozzarella, 15 ml (1 tablespoon) of dried basil, salt and pepper. It is at this stage that adventurers can replace the dried basil with 15 ml (1 tablespoon) of chopped fresh rosemary.
  12. Bake for about 30 minutes or until the quiches are lightly browned with a firm center.
  13. Chop 1 onion, 2 stalks of celery and 2 cloves of garlic. To book.
  14. Rinse 1 can of kidney beans and set aside.
  15. Grate 1 large carrot and set aside.
  16. In a large saucepan, heat 30 ml (2 tablespoons) of canola oil over medium-high heat then brown 1 chopped onion and 2 chopped celery stalks for 1 minute.
  17. Add 1 chopped red pepper, 1 grated carrot, 2 minced garlic cloves and 1 lb (450g) of ground beef and continue cooking for 5 minutes, taking care to crumble the beef.
  18. Add 250 ml (1 cup) beef broth, 1 can 796 ml diced tomatoes with juice, 1 can rinsed and drained kidney beans, 2 bay leaves, 5 ml (1 tsp) ground cumin, salt and pepper. It is at this stage that adventurers can add 125 ml (½ cup) of raisins.
  19. Simmer uncovered for 30 minutes or until chili has thickened.
  • 1 planche à découper
  • 1 couteau de chef
  • 1 couteau d’office
  • Cuillères à mesurer
  • Tasses à mesurer
  • 1 râpe
  • Bols à mélanger
  • 1 cuillère de bois
  • 1 grande casserole antiadhésive
  • 1 moule rectangulaire antiadhésif
  • Contenants vides (entreposage ou congélation)

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.